Mushroom Masala|Spicy Kadhai Mushroom Recipe With Video

Mushroom Masala|Spicy Kadhai Mushroom

Today’s recipe is a Mushroom Masala|Spicy Kadhai Mushroomwith a twist. Being a fussy eater I dunno how I have come to love mushrooms; I can have them as an appetiser, as a curry, as biryani, as a stir fry.

Mushrooms have grown wild and have been a part of the human diet for many years. But one question keeps cropping up: Is the mushroom a vegetable? If not, what is it?

What is a Mushroom?

We have heard before that mushrooms are fungi, but does that mean it’s not a vegetable? Or is it both?The answer to that is; mushrooms are scientifically categorised as fungi. They have no leaves, roots or seeds and don’t even need sunlight to grow, they are not a true vegetable.

Nevertheless, mushrooms are considered as vegetables because they offer many of the same nutritional traits of vegetables. Mushrooms provide nutrients that link across core food groups. The same nutrients that can be found in produce, meat and grains can also be found in mushrooms, and they are a good source of niacin, pantothenic acid, selenium and copper. Mushrooms are a good source of potassium, dietary fibre, vitamin D and calcium.Mushrooms are botanically classified as fungi and considered a vegetable for nutrition.

Mushrooms are Trending in 2019

The top food trend for 2019 is mushrooms! Food industry connoisseurs say that consumers are crazy for mushrooms right now. Pinterest calls them 2019’s most trendy food. Fresh cultivated mushrooms are nutritional powerhouses as we all know.

My favourite way to use fresh cultivated mushrooms is by blending mushroom and use it any recipe with vegetables, meat or just sauté.  There are plenty of ways to boost your ‘shroom intake. I love stuffing portobello mushrooms and grilling them. I like a mushroom gravy with my noodles and like the tiny bits in my soup.

Mushroom Masala|Spicy Kadhai Mushroom Recipe

This is a fast and easy Recipe of Mushroom Masala|Spicy Kadhai Mushroom Just follow the instructions and it would turn out wonderful. The twist in this Masala is the garlic and pepper tempering. Mushroom + Garlic are made for each other. Try this curry with any Indian flatbread, roti, phulka, paratha, naan, tandoori roti.

I have many mushrooms recipes; Chinese Mushroom stir fry, Garlic Mushroom fried rice, Shahi Corn Mushroom Biryani Egg Mushroom Masala Curry

Ingredients:

250gms Mushrooms (sliced half or quartered)

2 Tomatoes Pureed

1 medium sized Onion (finely Chopped)

4 Green Chillies (Slit)

1 tsp Coriander Powder

½ tsp Mustard Seeds

1 tsp Cumin Seeds

Salt – to taste

1 tsp Garam Masala Powder

1 tsp Red Chilli Powder

¼ tsp Turmeric Powder

 2 Tbsp Oil

1 sprig Curry Leaves

½ red pepper cubed

1 tsp Cumin Powder – 1 tsp

½ yellow pepper cubed

1 sprig Cilantro (Chopped)

 1 tsp Ginger Garlic Paste – 2 tsp

1 blob of butter

½ Lemon Juice

1/4^th tsp Black Pepper

4-5 Garlic Cloves

Butter – 1 Tbsp

6 no Curry leaves

Method:

Dust some refined flour on the mushrooms and set aside for 5 minutes.

Meanwhile chop the onions and get the ginger garlic paste ready. Puree the tomatoes and keep aside.

Wash the mushroom with refined flour and strain and chop into half or quarters.

Take a pan and heat it.Add the oil and once the oil is hot add the mustard and cumin seeds. Once they splutter add the curry leaves and green chillies.

Additionally add the finely chopped onions and ginger garlic paste. Sauté till golden brown. Add the turmeric and chilli powder now as it gives a nice colour to the masala.

Add the peppers and saute for 2 mins then add the chopped mushrooms. Mix nicely so that the mushrooms are coated with the masala. Cover and simmer for a couple of minutes. The peppers gave a colourful look to the otherwise boring masala curry.

Add the masalas; cumin coriander and garam masala powders.

The tomato puree goes in now and adds a little tangy taste to the curry.

Stir well and cover. Simmer for a few minutes. If you want a thin gravy then add a cup of water here.

Almost Done

Check if the peppers and mushroom are done and turn off the gas.

Now for the tempering; take a small pan and add the butter to it.

Toss in the garlic, curry leaves and green chillies.

Lastly add the pepper. The tempering need not change colour and then pour it over the mushroom masala.

This tempering gives an added punch to the Mushroom Masala curry.

Garnish the curry with cilantro and strips of fried peppers.

Serve this Mushroom Masala|Spicy Kadhai Mushroom with roti, phulka, naan, paratha, even garlic bread or pav and if you are a rice eater like me then with rice.

Savour the flavours tickling your palate with every mouthful.